Thai Chicken Red Curry Soup

2 tbsp butter
- melt
1 tbsp ginger (grated)
1 clove garlic (grated)
- sauté 2 min
2 tbsp red curry paste
- sauté 1 min
3 chicken breasts, sliced thin
- sauté 5 min
2 cans coconut milk
1 can chicken broth
1 can water
2 lime leaves
- bring to boil
7 baby bok choy
basil leaves (whole)
4 lime leaves (chopped fine)
- simmer 5 min
1 lime, juiced
2 tsp fish sauce
more red curry paste
- cook for a while

Flavour was weak - Thai kitchen curry paste is weak?

Spicy Chicken Shepherd’s Pie

https://www.foodnetwork.com/recipes/food-network-kitchen/spicy-shepherds-pie-with-chorizo-3364683

Made with chicken chorizo (missing link), modified with cauliflower topping (cauliflower, butter, cream cheese, cheddar)

Lemon Cranberry Bundt Cake

https://www.melskitchencafe.com/glazed-cranberry-lemon-cake/

NGREDIENTS:

CAKE:

• 1 1/2 sticks (12 tablespoons butter), room temperature
• 1/3 cup (2.5 ounces) packed light brown sugar
• 3 cups (12 ounces) fresh cranberries
• 2 1/2 cups (12.5 ounces) all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 cups (11.25 ounces) granulated sugar
• Zest of 2 lemons (about 2 tablespoons)
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons vanilla extract
• 3 large eggs
• 3/4 cup buttermilk

GLAZE:

• 1 cup (4 ounces) powdered sugar
• 1 1/2 tablespoons fresh lemon juice

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Generously grease a 10- or 12-inch bundt cake pan with butter – making sure to grease all the nooks and crannies really well.
2. Sprinkle the brown sugar over the bottom of the pan, then layer the cranberries evenly over the sugar.
3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
4. In a large bowl (or in the bowl of a stand mixer), combine the granulated sugar together with the zest from the lemons. Rub the zest into the sugar with your fingers until the sugar is infused with the lemon fragrance.
5. Add the butter to the bowl with the lemon sugar and, using the paddle or whisk attachment on the stand mixer or a handheld electric mixer, beat on medium-high speed until light and fluffy, about 2-3 minutes. Add the vanilla and the eggs, one at a time, mixing and scraping down the sides of the bowl as needed.
6. In a liquid measuring cup, combine the buttermilk with the 2 tablespoons lemon juice.
7. Add 1/3 of the dry ingredients. Mix until just combined and a few dry streaks remain. Add 1/2 of the buttermilk/lemon mixture. Mix again until just combined.
8. Add another 1/3 of the dry ingredients and mix until just combined, followed by the remaining 1/2 buttermilk/lemon juice mixture. Mix. Add the final 1/3 of the dry ingredients and mix until just incorporated.
9. Spread the batter carefully into the prepared pan over the cranberries.
10. Bake for 45-55 minutes or until lightly golden on top and just set.
11. Transfer the bundt pan to a  wire rack and let cool about 10 minutes. Invert the cake onto a serving platter, tapping lightly so the cake falls out. Let the cake cool completely.
12. For the glaze, combine the powdered sugar with the 1 1/2 tablespoons lemon juice and whisk until smooth. Add additional lemon juice or milk for a thinner consistency, if needed.
13. Drizzle the glaze over the cooled cake and let set, 5-10 minutes, before slicing and serving.

Flaky biscuits - so easy!!

http://blog.kitchenmage.com/2008/01/simple-flaky-bi.html

As good as advertised. Could lighten up on salt. Cut into squares. Amazing!

All-purpose flour 2 1/4 cups (285g)
Salt 3/4 tsp (4-5 g)
Sugar 1 tsp (18 g)
Baking powder 4 tsp (19 g)
Butter, very cold 1/3 cup (75 g)
Milk, very cold 1 cup (225 g)



1. Preheat oven to 450°
2. Place flour, salt, sugar and baking powder in food processor and pulse for a few seconds to combine.
3. Cut butter into small pieces and add to food processor. Pulse half a dozen times and check for the size of the butter pieces. Repeat if necessary until the butter is in pieces roughly the size of peas. mixing biscuits
4. Put flour mixture in a mixing bowl and add the cold milk. Toss together gently until barely combined.
5. As soon as the dough holds together, turn it out on a lightly floured counter. Gently "knead" the dough a few strokes until it is a mostly a cohesive ball.
6.  Roll the dough into a rectangle 1/2-3/4 inch thick, depending on how tall you like your biscuits. Cut into 2 inch circles or squares, you should get ~6, and place on a parchment lined cookie sheet. (See note about leftover dough.)
8. Bake at 450° for 8-10 minutes. Butter and eat while still warm.